Whether you are a fan of fries or those who rarely allow themselves the pleasure of tasting fries, we all share the same desire: that they are really good! However, few restaurants offer real homemade fries, good and crispy. So, to rediscover the authentic taste of your childhood and share these salty treats with friends or family, take the plunge and dive your own homemade fries in oil! By cooking your own fries, you will get a delicious crust and soft flesh. To do this, we are going to reveal to you the 3 secrets that make the difference between good and bad homemade fries. Then, we will guide you through our complete recipe for homemade fries. You will be able to enjoy golden potatoes as desired, tasty and prepared with healthy ingredients, which will hopefully give you a feeling of satiety and guilt-free pleasure.
The 3 secrets to making good homemade fries
1. Choose the right potato
For professional quality at home, the choice of ingredients remains an essential step. A floury flesh offers an interesting starch level. You should know that starch is the origin of this crispy exterior and tender interior character that characterizes good fries. The starch forms a sort of crust around each fry, which prevents oil from getting inside when cooking. Your “French-style” fries will therefore be better with American or Belgian potatoes, such as Russet potatoes and the Bintje variety.
2. Rinse and dry them
After carefully peeling and cutting them, a cold water bath followed by drying time will prevent your fries from sticking together during cooking. It is necessary to count, at least 20 minutes of soaking in water before drying your fries. The explanation lies in the fact that the water/starch mixture, contained in the fries, becomes sticky with heat and therefore requires, at least, 20 minutes before putting the raw fries to dry on a baking tray, between two tea towels. clean or two sheets of absorbent paper. Don’t hesitate to change the water. You can also leave them in water overnight in the fridge, depending on your organization, but remember to allow for complete drying.
3. Fry them twice
Cooking is another crucial step in the success of your homemade fries. We recommend rapeseed oil for its nutritional qualities: it offers fatty acids rich in Omega 3 and 6. This part of the recipe takes place in two stages. The fries are first pre-cooked at 150°C and taken out of the oil to be drained, then they are dipped a second time in the oil to be browned at 200°C. Wait until the oil is very hot before dipping your strips. Each time you take out your French fries, drain the excess oil by placing them on paper towels. The first cooking phase can be carried out 24 hours in advance, however the second phase must take place just before tasting. To be able to thus serve the fries hot and enjoy their crunch and flavor.
Recipe
Homemade fries require around 20 minutes of preparation, 2 hours of break if possible and 30 minutes for cooking. Start by peeling your potatoes: good French taste dictates that they leave their field color for an appetizing golden brown. Cut out discs along the vertical axis, then cut sticks from each. The uniformity of the fries facilitates even frying. Remember to soak them well and dry them thoroughly. Once the oil is at the right temperature, cook each packet for 4 to 5 minutes. Using a drainer, grab your precooked fries and place them on absorbent paper. A second, hotter oil bath will finish browning them. Remember to salt them as soon as you take them out of the oil.
Enjoy your food !